Prep the ingredients per the instructions above.

Arrange the salad ingredients in a bowl. Set aside.

Make the dressing: whisk all the ingredients in a bowl until fully combined. Season with salt and pepper to taste. Set aside.

Fill a large pot halfway with water and set over high heat until boiling. Add salt to season the water. Once the water is boiling, add fettuccine and cook according to package instructions.

Preheat the oven broiler on low.

Prep the garlic bread: Spread the butter onto the bread. Evenly sprinkle with garlic powder, oregano, salt and pepper. Place on a baking sheet.

Make the alfredo sauce: In a large skillet or pan, heat butter over medium heat. Saute the chicken until golden brown to an internal temperature of 160°F (71°C). Add minced garlic and cook for 1 to 2 minutes. Stir in heavy cream and let reduce for 5 to 8 minutes.

Place the garlic bread under the broiler until lightly golden brown. Then top with cheese and broil until the cheese is melted.

Finish the alfredo sauce: Add half of the parmesan cheese to the mixture and whisk well until smooth.

Mix the ingredients for the spritzer. Serve over ice if desired.

Drain the pasta, reserving a small amount of pasta water (the pasta water is full of flavor and can be used to thin out the sauce).

Finish the alfredo: add the drained pasta to the alfredo sauce and toss to coat. Garnish with the remaining parmesan cheese. Add a little pasta water if it needs to be thinned out. Toss with parsley.

Serve: Enjoy half of the fettuccine alfredo with salad, garlic bread, and spritzer.